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There are about a million and a half broccoli and cheese soup recipes out there. You may be wondering why you need me to tell you how to make broccoli cheese soup. Well, the recipes I’ve seen tend to use flour as a thickener, have a long list of ingredients, or just take a while to prepare. Today I’m sharing my quick and simple version of easy broccoli cheese soup, which you can make in only 20 minutes. And, it happens to be a keto low carb broccoli cheese soup, too!
This easy broccoli cheese soup recipe was originally published back in 2016 and updated in July 2019. But, I have since changed the post so much. I’ve added plenty of tips to help you make the best broccoli cheese soup ever, plus I’ve taken new pictures. Since it has also been possibly the most popular recipe I’ve ever made, I’m sharing it again today.
The beauty of this gluten-free broccoli cheddar soup is that everyone seems to love it, whether they are eating low carb or not. And if you’re just beginning your journey on how to start a low carb diet plan, all the better to try a keto soup that the rest of your family will gladly eat, too. (The sodium and potassium will help avoid keto flu, too!)
It also happens to be healthy and perfect for clean eating, but that’s just a bonus. You don’t have to be following any special diet at all to enjoy this easy broccoli cheddar soup recipe.
Simple Broccoli and Cheese Soup
This easy, creamy low carb broccoli cheese soup is probably the easiest recipe you’ll find. It’s also gluten-free, healthy, and can be vegetarian by substituting vegetable broth for the chicken broth. I’ve even made it with bone broth before to incorporate the benefits of that.
You’ll love that it takes just twenty minutes to prepare, so you can totally throw it together at the last minute on a busy weeknight. It’s also an excellent choice as a starter for guests coming over without spending a lot of extra time.
It requires just a few (five!) simple ingredients. Best of all, they are so common that, chances are, you have most of them on hand.
Yep, broccoli and cheese soup with only five ingredients. Are you intrigued? All you need is:
- Broccoli
- Garlic
- Heavy cream
- Chicken broth
- Shredded cheddar cheese
To be fair, this makes a very basic broccoli soup recipe. The ingredients and flavors are not complex.
This is intentional! I wanted to keep it simple so that it’s very accessible to just about anyone.
If you want to change it up, see my tips below on what to add to broccoli cheddar soup.
How To Make Broccoli Cheese Soup
Ready to see how to make broccoli cheese soup without added carbs or weird ingredients? It’s super simple, just a few easy steps:
- Saute garlic in a large pot or Dutch oven. It takes about 45-60 seconds, until fragrant.
- Add chicken broth, heavy cream, and chopped broccoli. Simmer until the broccoli is tender, about 10-20 minutes.
TIP: The simmer time will vary depending on the size of your florets. Smaller florets = faster simmer time.
- Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. This will help thicken the soup.
TIP: Avoid having the heat too high when adding the cheese or after, to avoid seizing. See more tips about how to make broccoli cheese soup perfectly, without carbs and without clumping, below.
OR, go with my preferred method to avoid clumping altogether…
- Puree the broccoli into the soup along with the cheddar cheese using an immersion blender. I like to remove about 1/3 the florets using a slotted spoon first, so that you can toss the florets back in afterward and have some broccoli pieces in your soup.
TIP: The more broccoli you leave in before pureeing, the thicker your broccoli soup will be. The cheese helps thicken your broccoli cheddar soup, but the pureed broccoli florets will, too!
If you’re curious about what my older pictures of homemade broccoli cheese soup looked like, here is one:
This rich broccoli cheese soup is quick and easy with just 5 ingredients!
Customizing Healthy Broccoli Cheese Soup
Once you’ve mastered the basic process, it’s so easy to customize it. Try adding:
- Your favorite spices (my fave is Italian seasoning!)
- Other veggies, like cauliflower, bell peppers or onions
- Shredded chicken
- Cooked bacon
- Sun-dried tomatoes
The possibilities are endless!
TIP: Go easy on anything that has added salt, like bacon. The broccoli soup is already salty to begin with, due to the cheese and broth.
You’ll also have an easier time with the cheese if you add any other ingredients after the cheese melts first. Otherwise, the cheese might stick to the add-ins and have issues melting.
Alternatively, if your other add-ins need to cook, temporarily remove them with a slotted spoon at the end, melt in the cheese, and then return them to the pot.
How To Thicken Broccoli Cheddar Soup Naturally
Believe it or not, the thickener in this gluten-free broccoli cheese soup is simply cheese. No flour, starches, or artificial thickeners are necessary for this one.
The heavy cream also reduces as it cooks, which helps very slightly with thickening. For this reason, I wouldn’t recommend swapping out the cream with any kind of milk. It will work okay, but the result will be a lot less creamy.
Of course, the cheese does the majority of the work in thickening this broccoli cheddar soup recipe…
When I discovered that shredded cheddar works so well, I honestly wondered why I’ve never seen this before. Yes, it’s a teeny tiny bit thinner than a flour-thickened version, but it’s so much easier. And, it’s better for you, too.
No carbs, no fuss, and still creamy and delicious. That’s a win-win, and makes this top my list when it comes to broccoli and cheese soup recipes.
How To Make Broccoli Cheddar Soup Thicker
The cheese does thicken this broccoli soup well enough for me. And the flavor is just perfect. That being said, I know that some people like a really, really thick broccoli cheddar soup.
If you want to know how to make broccoli cheese soup thicker, what are your options? There are a few ways that you can make this low carb soup thicker, if you want to:
- Add more cheese. The more cheese you add, the thicker your broccoli and cheese soup will be! This is the easiest option, but keep in mind it still won’t be as thick as using an actual thickener.
- Puree it. This is my preferred method. Simply pour some or all of the broccoli soup into a blender or food processor after cooking. It will get thicker from the broccoli itself! If you still want some whole broccoli pieces, just puree part of it and then return to the pot. You can also puree the whole thing, if you want to. Pureeing is an extra step, but it’s still a pretty easy broccoli cheese soup.
- Add a low carb thickener. These would be thickeners like xanthan gum or glucomannan. They are not completely natural, so I tend to just skip them. But if you want a super thick low carb or keto soup, they will do the trick. Start by whisking a bit of the powder (maybe just 1/4 tsp to 1/2 tsp) with some water, then whisk the mixture into the soup.
- Use a starch thickener. These would be arrowroot powder or cornstarch. Both are gluten-free, but now low carb. That being said, just a little bit will not make the soup super high in carbs. If you are okay with it, tossing the shredded cheese in a little arrowroot or cornstarch before adding to the soup will help it melt better and thicken better.
- Simmer it. You’ll notice this broccoli and cheese soup recipe contains heavy cream, which reduces when you simmer it enough. (For example, this is the secret for how to make Alfredo sauce.) So, the simmering is part of the process to thicken as well!
How To Make Broccoli And Cheese Soup 3 Ways
Do you like your broccoli soup super smooth or with chunks of broccoli? You actually have 3 options there:
- Pieces – Leave all the broccoli florets whole in your low carb broccoli cheese soup. (This is shown in the photos.)
- Pureed – Pureeing is an excellent way to get a thicker soup, if that’s what you like. The broccoli thickens it.
- Combination – You can even mix it up and puree half of it while leaving the rest as florets. Best of both worlds – and my fave!
My 10 month old daughter loved the completely pureed version – quite an impressive feat, considering she’s the pickiest eater you’ve ever seen. That right, there, seals the deal on this broccoli soup. And, it’s why I make it practically every week, all winter long.
So, are you convinced yet? Why not give it a try and make some easy broccoli cheese soup tonight?
Frozen Vs. Fresh Broccoli Cheese Soup
How to make broccoli soup with fresh broccoli? What about frozen broccoli? The answer is you can use either one! The instructions are exactly the same (below).
TIP: The simmer time for the broccoli soup may vary depending on the size of your florets and whether they were fresh or frozen. Frozen broccoli is usually pre-blanched, so it might cook a little quicker once it thaws in the soup (toss it in frozen!), but on the other hand, fresh broccoli doesn’t need to thaw first (obviously).
No matter what kind you use, you’ll know it’s done simmering when the broccoli is soft and tender.
How To Store Broccoli Soup
Low carb broccoli cheese soup stores well in the fridge for about 5 days. You can reheat it on the stove top over low heat.
Sometimes it separates a bit after a while, but usually comes back together after you reheat while stirring frequently. If that doesn’t help, you can also puree it in a blender – this will bring it back together.
Can You Freeze Broccoli Cheese Soup?
Yes, you can freeze this healthy broccoli cheese soup! Simply let it cool to room temperature, then freeze flat in freezer bags or in a freezer safe container.
Thaw it in the fridge completely the night before using. Then, you can cook it over low heat, stirring frequently to prevent curdling.
Is Broccoli Cheese Soup Keto?
Typical broccoli cheese soup is not keto, because it’s often thickened with flour or some kind of starch.
Fortunately, this easy broccoli cheese soup is perfectly keto friendly! But you don’t have to be keto to enjoy it.
How Many Carbs In Broccoli Cheese Soup?
Since most broccoli cheese soup recipes, whether they are homemade or at restaurants, contain starch as a thickener, they are not low carb. For example, Panera broccoli cheese soup has 19g total carbs and 15g net carbs in 1 cup.
In comparison, this low carb broccoli cheese soup recipe has just 4g net carbs and 5g total carbs!
What Goes With Broccoli Cheese Soup?
Need ideas for what to serve with broccoli cheese soup? There are many options, but I find that Italian flavors work very well in particular.
Here are some recipes to add to your meal with broccoli and cheese soup:
- Proteins like juicy baked chicken breast, sirloin steak, or salmon foil packets
- Veggie side dishes like roasted asparagus, mashed cauliflower, or roasted Brussels sprouts
- Healthy salads like avocado Caprese salad, kale Caesar salad, or Big Mac cheeseburger salad
- Keto garlic breadsticks from the Wholesome Yum Easy Keto Cookbook – you’ll also find a version of this easy broccoli cheese soup recipe in the book!
Tips For The Best Broccoli Cheese Soup
I’m thrilled that so many of you are making this easy broccoli cheese soup recipe! Along with my bacon wrapped asparagus, low carb cheesecake, and fathead pizza crust, it’s one of the most popular ones on the blog.
That being said, I also want to address any issues some people may be having. I truly want this to be your ultimate go-to broccoli soup recipe. So if you’re having trouble (or even before you start!), read these tips for best results.
For anyone that has problems with clumping during the cheese melting process in their broccoli cheddar soup, I have a few tips!
- Make sure the temperature is not too hot. This is super important! The heat should be very low when adding the cheese. If it’s too hot, the cheese can seize and clump.
- The broccoli florets should be small. The cheese tends to stick to larger pieces more.
- Use pre-shredded cheese OR add a de-clumping agent. The recipe works best with pre-shredded cheese that comes in a bag. If you shred a block of cheese yourself, or if your shredded cheese already seems clumpy to begin with, toss it with a little arrowroot powder or cornstarch first, before adding to the soup.
- Add only a little cheese at a time. If you dump all the cheese in at once, it will clump more.
- Stir, stir, stir! Keep stirring as you add the cheese.
- Backup plan #1: Puree it! If all else fails, just throw the soup in a blender (or use an immersion blender).
- The #1 recommended way: Remove the broccoli first and then puree! Thank you to a reader for suggesting this. If you’d like, you can scoop out the broccoli florets before adding the cheese and set them aside. A large slotted spoon works best for this. Melt in the cheese, then add the broccoli back in afterward. In fact, this is now my preferred method for how to make broccoli cheese soup!
And if you want a super thick broccoli soup, see the section above on ways to achieve that.
There you have it! As long as you do these things to ensure the cheese melts well, you’ll get the simplest, best broccoli cheese soup ever. 😉
5-Ingredient Low Carb Broccoli Cheese Soup:
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RECIPE CARD
Easy Broccoli Cheese Soup Recipe - 5 Ingredients
How to make the best broccoli cheddar soup in 20 minutes! This easy, low carb broccoli cheese soup recipe is healthy, CHEESY, 5 ingredients, & gluten-free.
Recipe Video
Click or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
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Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
- In a large pot over medium heat, saute garlic for one minute, until fragrant.
- Add the chicken broth, heavy cream, and chopped broccoli. Increase heat to bring to a boil, then reduce heat and simmer for 10-20 minutes, until broccoli is tender.
Option 1 (original recipe):
Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. (Add 1/2 cup (64 g), simmer and stir until it melts fully, then repeat 1/2 cup (64 g) at a time until all the cheese is used up.) Make sure to keep it at a very low simmer and avoid high heat, to prevent seizing. Remove from heat immediately once all the cheese melts.
Option 2 (recommended):
Use a slotted spoon to remove about 1/3 of the broccoli pieces and set aside. (This step is optional, if you want some pieces in your soup at the end. If you want all of the soup pureed, you can leave them in.)
Use an immersion blender to puree the remaining broccoli.
Reduce heat to low. Add the shredded cheddar cheese 1/2 cup at a time, stirring constantly, and continue to stir until melted. Puree again to make it smooth.
Remove from heat. Add the reserved broccoli florets back to the soup.
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Recipe Notes
- IMPORTANT: See my tips in the post above (before the recipe card) for best results when melting the cheese!
- To make this low carb soup even healthier, try making it with grass-fed bone broth.
- Want to know how to make broccoli cheese soup in a CROCK POT? That recipe is now available as a subscriber exclusive (for free). Click here to scroll to the signup form (at the top of this page).
Serving size: 1 cup
Video Showing How To Make Broccoli Cheese Soup:
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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643 Comments
Amanda
Can you substitute with vegetable broth?
Wholesome Yum M
Hi Amanda, Yes, vegetable broth will work great.
Jenniffer LaCroix
I loved the soup. I unfortunately left the garlic to saute too long, so it was a little burnt, but it still tasted great. Wasn’t as thick as I thought it would be, but still had a nice flavor and texture. I will make this soup again.
Mary
Excellent creamy and just delicious. I loved it getting prepared to make it again
Lisa
This soup is delicious and so easy to make!! I add bacon bits to mine. It’s a cold weather staple for me!!
Megan
I used Option 2 and this soup is delicious! I made if for my mother and she loves it 😉 As you can see, there is no salt or pepper in the ingredients. Be sure to taste this before you add any. Between the chicken broth and cheese, there is plenty of salt. This is really easy and very delicious!
Latoyia
So easy and so delicious! This recipe will be in my winter soup rotation for sure!
Natasha
This recipe looks so good but is there anyway to make it a tad lighter on calories without really sacrificing all appeal?
I am on a low calorie, keto diet and nearly 300 for one cup seems to high for me =[
Wholesome Yum M
Hi Natasha, Your soup will be less creamy, but you can use half the amount of heavy cream (sub with more 1/2 cup chicken broth) and adjust the amount of cheese to taste. If you would prefer a thicker soup, you can sprinkle 1/8th tsp of xanthan gum to the soup. Let it simmer for about 5 minutes before turning off the heat and serving. Enjoy!
TrisKit
Great recipe! I added an 8-oz. block of cream cheese hoping it would make it thicker… it didn’t really work that way, but I ended up with a rich and filling soup I can serve to my family (in a small cup, not a big bowl) with a generous salad. Also added 1-1/2 tsp. ground dill seed (goes well with the cheddar!), a sprinkle of red pepper flakes, and 3 Tbsp. lemon juice for a touch of brightness.
Sharon
Lovely easy soup. I grated and dusted cheese in coconut flour to thicken and keep it keto, worked fine and no coconut taste. Also added yeast flakes and seasonings, thank you.
Destiny
Hello, I was just wondering how many this will feed?
Wholesome Yum M
Hi Destiny, This recipe makes 8 servings. A serving is 1 cup.
Brittany
Good
Whitney H.
SO GOOD and so easy to make for a person who doesn’t enjoy cooking such as myself!
Susan Weaver
Soup is very good! However, when I do a recipe build my carbs come out 6 net grams carbs. Idk how they are different. Most people would car but my carb allowance is 13 net grams so every net carb counts!
Wholesome Yum M
Hi Susan, The chicken broth is most likely the culprit here. It can vary greatly in carb counts depending on the ingredients. Make sure to read your labels and avoid brands that include sugars.
Susan M Weaver
My broth is 0 net carbs per 3.5 cups but my 4 cups raw broccoli is keto graded F (avoid) and 15 grams net carbs for 4 cups. Is that wrong?
Wholesome Yum M
Hi Susan, Yes, that is accurate for broccoli. 4 cups of broccoli divided into 8 servings is approximately 1.8g net carbs. The rating you see may think you are making one serving which would be too high for keto.
Chantel
Hi, could I make this in the crockpot? If so do I just add all ingredients together and let it simmer all day? Just wondering if you have made it that way.
Thank you,
Chanfel
Wholesome Yum M
Hi Chantel, I don’t recommend this method for the broccoli cheese soup. Dairy-based soups don’t do as well simmering all day. Your cheese could separate or stick to the bottom of the slow cooker and burn.
Jane L Singleton
I just made the soup. It was very easy and so good. I wish I had the carb count per cup. thx
Wholesome Yum M
Hi Jane, Serving size is 1 cup which is 4g net carbs. This information is located in the recipe card. I hope you enjoy it!
tanya willis
I had a couple of questions/issues.
Can you use half and half instead of heavy cream?
I tried making half recipe because I only had 1.5 cups of cheese. I didn’t think it looked like enough liquid so I started adding more half and half and broth.
Then when it was done it was too liquidity so I added a tablespoon of flour.
Now the soup looks like it is kind of curdled.
I think I blew this recipe.
It was tasty but not like creamy soup.
I
Wholesome Yum M
Hi Tanya, Yes, you can use half and half in the recipe, but the soup will be less thick. It does sound like you added too much extra liquid though, or possibly didn’t let it reduce enough. The soup should be thick and cheesy. I hope you decide to give this recipe a try again.
KetoOB
Really hit the spot. I was thinking it might need a thickener like xanthan gum but stuck with the original recipe and it turned out great! I don’t have an emersion blender but do see how that would help it even more. Thank you for the delicious recipe!
Barbara
Hi! I don’t have chicken broth. Anything I can substitute?
Wholesome Yum M
Hi Barbara, You can use whatever broth you have on hand – chicken, vegetable, or beef will all work fine. If you don’t have any kind of broth, you can use water, but your soup may need some additional seasoning to compensate for the flavors missing from the broth.
Judy
This soup was excellent! I had just enough ingredients for half recipe. We split it, so that means we had two servings each.
I saw appreciate your telling me that I could substitute 12 to 16 ounces of frozen broccoli florets. Our friend said it’s really hard getting fresh produce right now. For example, she couldn’t get cauliflower today for the mashed cauliflower I wanted to make.
Thanks for a great pantry recipe and for alternative ingredients.
Jana
Just made this recipe today and it was excellent! Even my husband who doesn’t like broccoli cheddar soup and isn’t on keto loved it. I made a few modifications, which led to a great final product. I used beef broth because that’s what I had on hand. I added half a chopped onion when I sautéed the garlic. When I added the broccoli (I used frozen), I also added about 3 or 4 stalks of celery and a few spices (smoked paprika, cayenne, mustard powder, and Italian seasoning). I just eyeballed the spices and added until I was pleased with the aroma. I puréed all the broccoli. I topped my bowl off with some freshly fried beef bacon (no pork for me). It was delicious and super easy to follow.
Barb
Sounds like a great recipe. However, I’m not finding the amount for each ingredient. Where am I missing it? I can surmise, but I’d rather have the exact amount of each item. Thank You!!
Wholesome Yum M
Hi Barb, The recipe with exact measurements is located in the recipe card approximately halfway down the page. If you cannot see a recipe card, you may need to turn off your browser’s ‘Reader Mode’ to be able to view it. I hope this helps!
David Nyman
Best Broccoli soup ever. I used frozen broccoli. Very tasty.
n!
Hi Maya,
Your free 7-day plan for us staying inside had this soup in it. I’m so glad because we now have a half-gallon of heavy cream! A friend went shopping for us yesterday. I asked for a pint or half-gallon of cream for my coffee.
She ended up going to Costco because “everything was picked over.” So now I’m trying to find recipes to use the heavy whipping cream! Can you help? We are vegetarians, so this is a great recipe.
Questions:
I have to tell her how much to buy. If she can get fresh broccoli, how much should she get? It’s frozen, how much frozen?
We don’t have cheddar, and I don’t know if she can get it. I do have 1/2 pound of jack (block) and bags of shredded mozzarella in the freezer. Can those be subbed with some spice changes? I’ve been low carb for a year, so have lots of dry ingredients!
Maya, this is humanitarian help that you are offering. We are both seniors in CA with heart conditions. We are on lockdown. and trying to stay alive. I don’t want to eat foods harmful to my blood sugar. Your help is so welcome.
Another question. Are your sweeteners certified kosher? I so appreciate your help and want to help your sales if I can.
Wholesome Yum M
Hi N! There are many vegetarian recipes on the website. At the top bar, hover over ‘Recipes,’ under ‘Recipes by Diet’ click on ‘Vegetarian.’ Many of these will include heavy cream, you will find quite a few great recipes for it there! As for the Broccoli Cheese Soup – A 12 – 16 oz bag of frozen broccoli will do just fine. Jack cheese is probably the best substitution if you can’t find cheddar. Any extra spices would be to your personal tastes. Besti sweeteners are not certified kosher at this time – they are kosher and able to be certified, but we have not had the chance to complete the certification process yet. I wish you both the very best. Stay healthy!
Charlie Elliott
This didn’t create a soup, it was runny and watery. I’ve made other keto soups and did not encounter this problem.
Wholesome Yum M
Hi Charlie, You have a couple of options to thicken your soup. 1. Puree some of the broccoli florets into the soup. 2. Add 1/8th teaspoon of xanthan gum to the hot soup and stir to thicken.
Heather T
Made this tonight for dinner & it was SO GOOD! The only thing that I added was a little pepper, that was it! I have had my eye on this recipe for a while now & this will now be a staple in my house!
Kim W.
This is a fabulous recipe. I made it with the option 2 and blended all the broccoli in and it turned out perfect thickness and absolutely delicious.
Luci Sosnowski
I fried up a few slices of minced black pepper bacon & used the grease to sautee the garlic, a bit of onion & a little chopped celery. I added half the broccoli, chicken broth, heavy cream & pureed in the blender. I chopped up the rest of the broccoli & added that and the bacon bits back to the hot mixture. I didn’t have enough cheddar so I stretched it with swiss cheese. OMG, so good!
Maria
Can I use heavy whipping cream instead of heavy cream?
Wholesome Yum M
Hi Maria, Yes, that will work just fine.
Leslie
Just made it this morning!!! So simple and very tasty. I used sharp cheddar the next batch I’ll try mild than I’m going to make it it with both just to change it up a bit. I love soups of all kinds can’t wait to try your others.
Sharri Rowell
This is the easiest and most delicious broccoli/cheese soup I have ever made! I pureed it a bit much, but it was still fabulous!
Cecelia M
I have made your broccoli cheddar soup 3 times now and the girls at work just love it as do I but neither of them is doing keto. My husband may try it tomorrow night. I do use colby/Jack cheese so my soup isn’t as yellow-orange as yours but we love this recipe and it’s so quick.
Shelli
You mentioned a crockpot broccoli cheese soup for subscribers but I search for it and can’t find it. A little help please, thank you.
Shelli
Wholesome Yum M
Hi Shelli, Here you go: Easy Broccoli Cheese Soup
Sedi
I’m following the ketogenic diet. I made this quick dish at 1 am after forgetting to eat dinner. It was so quick and easy and was ready to go in 20 minutes. I didn’t have broth so I boiled chopped up bacon, and threw it in after. It was really good. Other broccoli cheddar soups I looked at had a list of 10 or so ingredients. This makes This is definitely one I will be making again.
ani mor
I can’t see what the nutritional data is and how many servings this makes. Am I missing something! Grateful if someone could let me know the answer.
Looks good but then I love all the ingredients!
Thank you.
Wholesome Yum M
Hi Ani, Nutrition facts and serving size are located under the recipe. In this Broccoli Cheese Soup, it makes 8 1-cup servings. 291 Calories and 4g Net Carbs. I hope this helps!
Ana
Can this be done with frozen broccoli?
Wholesome Yum M
Hi Ana! Yes, absolutely!
Roxie
Thanks for the recipes! I actually added cauliflower to this as well & my husband loved it!!! It is a perfect keto recipe.
Julia
This soup turned out really good. I added extra cheese and it thickened up quite well. I got a little lazy so I didn’t put the soup in my blender to puree. Today when I warmed it up the cheese stuck to the florets. Do you think it’s too late to puree it now? Thank you so much for all your delicious recipes.
Wholesome Yum M
Hi Julia, you can re-heat the soup and puree it with no problem.
Luci
Mmmmmmmmmmmmmm! I added a little chopped onion & had small bits of assorted cheeses in the fridge so I shredded those & added to the soup as well as sharp cheddar. I served with Moon Cheese as croutons. Amazing comfort dish on a snowy December day in the mountains of Utah.
Bonnie
This is delicious! I shared some with my neighbor, and she definitely agreed. One questions – can this be frozen for later?
Lesli
I used my Instant Pot like another reviewer “Lee” did. I used vegetable stock & added 1/2 a chopped onion, pinch of Italian seasoning, small pinch of red pepper flakes, salt and pepper. I cooked this for my husband and daughter to enjoy while I was out for the evening. I received texts from both them saying “holy YUM” and “please, please, PLEASE, be sure to save the recipe for this one.!” They loved it and luckily left some for me to try too. I concur- this recipe is a keeper and will go into our regular meal rotation. I used finely shredded sharp cheddar and had no difficulties with the cheese. I puréed to a fairly smooth texture and we garnished with roasted broccoli. Thanks for a great & simple recipe!
Terry
This is a fabulous recipe! It was so good and so easy to make, a new favorite. Thank you!
Sandra Bodnar
I made this yesterday. It was fabulous. I will definitely make this again. I added a can of beer as some of the liquid and cooked some extra broccoli to add after pureeing. Delicious
Sandra Bodnar
This recipe is excellent. I made it tonight. I added beer for some of the liquid. I thickened it with water and cornstarch. I also cooked extra broccoli to add. I will definitely make this again.
Margaret McKoin
THis is a GREAT recipe that has endless possibilities…I added red pepper flakes for a hot kick…..delicious!!!!
Lee
Just adapted this recipe for the instant pot and it was great, so I thought I’d share in case anyone else was looking for a tasty, simple, instant pot broccoli Cheddar recipe that doesn’t require any specialty ingredients. Use the sauté function to cook the garlic (also added some onion I needed to use up) then add broth, broccoli (frozen in my case, but fresh should work about the same), and spices and set to pressure cook on high for 5 mins. Quick release pressure and turn on sauté mode agin. Then add heavy cream and purée using immersion blender to desired consistency. At this stage, I transferred about a half cup to a bowl and mixed in about a tbsp of psyllium husk and added that back to soup to thicken, but this step is definitely not necessary. Lastly I stirred in shredded cheese 1/2 cup at a time, tasted and adjusted seasoning. It turned out amazing! Just what I wanted on a cold snowy day in Canada! Thanks for posting! P.S. highly recommend throwing in a dash of cayenne to add a bit of warmth!
Lesli
I was looking for an Instant Pot version – Thanks!
Jennifer
Thanks I was looking for an instant pot version! We are adding Chicken as well.
Sue
Has anyone made the crockpot version?
Victoria
This recipe is wonderful! It was very easy to make. I was so worried about the cheese ceasing up on me, but it turned out perfectly, and it is delicious! The only thing I found off and maybe there’s something I can do different next time? When I portioned it out I only had 5 one cup servings, and maybe a half cup extra. I had planned on making 6 servings of 1.5 cups, but I ended up not having enough, and I was curious how that would affect the overall net carbs if at all. I measured everything accordingly, any suggestions? Other than that, it was super easy to make and very delicious, and I will definitely be making it again!
Maya | Wholesome Yum
Hi Victoria, I’m so glad you liked it! The total soup volume varies a bit depending on how much the soup “reduces” (how much liquid evaporates as you boil it) and how tightly packed the broccoli florets are when measuring them.
Emily
Thank you so much for this easy recipe; it’s now my family’s go to broccoli cheese soup recipe. My picky 5 yr. old who claims she doesn’t like broccoli asks for this soup on a near weekly basis, so of course I sneak a little bit more broccoli in than the 4cups as this is her favorite part of the soup Thanks again from one appreciative mama for making something that can be so heavy & calorie laden into something so healthy and delicious that they like it better than the restaurant versions, keep up the great work!!!
Annette L. Venditti
I love this recipe but do NOT want to use heavy cream, I am going to try to use greek yogurt instead as I don’t use cream very often ~ thanks for this wonderful fall soup idea for me and my family
Teresa
I actually did not have a broccoli cheese soup recipe and hadn’t looked one up either. I happened to be ill and all I wanted was some soup that would fit into my Keto lifestyle. I made my soup the following way and it turned out good and even my 13 year old son liked it. Recipe: 2 cups water, 2 cups coconut cream, 16 oz package of frozen broccoli steamed, 3 cups shredded cheddar cheese, 8 oz container of Whipped cream cheese. Pour water and cream into bowl along with cream cheese (mix with electric mixer or puree in blender), pour the mixture from the bowl into a pot and turn heat to medium, add the steamed broccoli and shredded cheese, ;heat until desired temperature stirring frequently to avoid scalding the creamer. As far as seasoning, I merely ground a bit of pepper on top of the soup once I put it in my soup mug. I thought this was great soup. I am going to try yours as well. I don’t really like soup but do like: cheese and broccoli/cheese soups.
Susan Stewart
I have made this soup twice now and both times it was really good. It’s very easy and makes enough for several days worth of lunch for me. I like to leave some of the broccoli pieces whole and puree the rest for a thicker soup. It doesn’t tastelike its low carb at all.
Kxcarney
Great recipe but my serving size didn’t work out? I changed it to 10 and only got 7 cups. Any suggestions?
Wholesome Yum M
Hi Kxcarney, It’s possible that the soup lost too much liquid during the cooking process. To alter the serving size back to 10, you can add additional broth or water to the soup. Let it all heat up together, stirring to incorporate, and then serve.
Linda Tutton
Well I need help I have made this four times and the first three I guess I left it too hot still before I put the cheese and it did clumps bad. So the last time I took off the burner until it cooled and the put back on the simmer setting and then added the cheese very slowly and stirred all the time now the cheese never really melts and it never looks like yours. It tastes really good but I do not like the texture. Please help. Do you have a video to show how to do it correct? I am spending a lot of money to throw away to try and get this right. Thanks
Wholesome Yum M
Hi Linda, Yes there is a video in the recipe card here. I hope this helps!
Peggy Sandow
My husband has been on keto for almost two years and he’s really strict about it. Because of this, the only thing I’ve been able to contribute to his healthy welfare (besides making a mess) is making a huge salad every night and it has become a big drag and boring. I decided to get some low-carb soup recipes and voila – there you were! I tried with two other cookbooks last year, but there was always something I had to drop or substitute, even though though they claimed to be low-carb. I tried my first soup last night, the vegetable soup and it was scrumdiddly-umptious (my dad used to say that)! Thank you so much for being here for everyone. You really provide a great service and I intend to try tons of your recipes!
Thanks again from a newly-loyal fan.
Maria R
Excellent soup and very quick and easy to make! It was very tasty just added some salt and fresh ground pepper that were not listed.
Michelle M Walker
So as an avowed broccoli disliker (hate is such a strong word..) I have to say this soup is AMAZING. I made it originally for my partner but after trying it I was seriously impressed. I made it again today for a second time and doubled the recipe with no issue. I found it even easier this time around and its probably the easiest soup I’ve ever made! Thanks!
Justine
My soup came out very thin. Would blending it thicken it up?
Wholesome Yum M
Hi Justine, Yes, blending would thicken your soup! If you would like to keep the texture and still thicken it, you can add a 1/8 tsp of xanthan gum to a small amount of the hot soup until it starts to thicken. Once the xanthan is incorporated in the small amount of soup, you can add it to the rest of the pot and stir until it noticeably starts to thicken.
Evie
I found your recipe today on Google and after reading it, I discovered that I make it exactly the same way as you do. And it is so delicious! I prefer the thicker version, so I do puree some broccoli and add small bits at the end of cooking after the cheese has melted. If I find the soup is still too thin after I the cheese has melted, I add about 2 oz of microwave-melted cream cheese and whisk it in until it is thoroughly incorporated. And then I add the broccoli florets.
Bobi J Bamer
This is a great recipe!! It was easy to make as, start to finish was about 25 minutes, all ingredients I usually have on hand. My to boys (ages 18 and 21) are always skeptical of my “healthy recipes” and often critique what I make in not so glowing terms. They loved this recipe and asked that I keep it and repeat often. Win Win for me! Thank you for a great site and great recipes.
Brooke
I made this as directed because of all the 5 star reviews. I thought it was odd to add the cheese last, and lack of spices was concerning. The shredded cheese clumped even though I followed the instructions, low heat, pre-shredded cheese, small broccoli pieces. I had a watery soup with all the broccoli and cheese sunk to the bottom. The liquid above was bland.
To save it, i took some more garlic, butter, and heavy cream and melted cream cheese into it. Added red pepper flakes, salt, pepper, a little mustard powder, and then stirred that into the soup slowly. Much better, and I didn’t have to throw out the disaster. I used all organic, and free range broth so there was no way I was going to toss it.
Next time, I will start with butter, cream, garlic, spices, then add the cheese prior to adding the chicken stock. A longer simmer on a lower setting will still cook the broccoli, and it will have more flavor from cooking in all that goodness as well.
Rosa velez
I am doing it now, looks good 🙂
Lynn
Excellent Soup! So easy to make! My family loved it and they aren’t even on Keto! This will definitely go on the “Favorite” rotation!
Thanks Maya!
Ryan
Awesome flavor and I added some diced leftover bacon !!!
Karen Wood
Love your recipes!! Ingredients are easily accessible, flavors are spot on and you provide great tips!! Thank you!!
Jaimie
I made it last night – it was PERFECT!! I didn’t have any clumping of the cheese or anything! Thank you!!!
Nancy
I just made this soup and It’s delicious. I added small amount of bone broth to blender along with the broccoli stems and half of the heads along with the cheese and pureed this. Then added this to soup mix and NO CLUMPS of cheese . Thanks for all of the tips.
LadyG
I find your recipes so easy and very tasty! Really like trying them!
Patricia
Can this be made in my instantpot
Maya | Wholesome Yum
Hi Patricia, I haven’t tried that, but I’m sure you can. You’d follow the recipe similar to the slow cooker instructions, which are a free email subscriber exclusive – the form to sign up is above.
Estelle
This is a tip for those who have trouble with the cheese clumping. Add a couple of teaspoons of sodium citrate (NaCHO, sour salt) to the cream and broth before adding the cheese. Sodium citrate is an emulsifier and will stop the cheese from clumping. It works especially well for making a sauce/soup with a hard, aged cheese. This is what makes Velvetta processed cheese such a good melting cheese. Sodium citrate is available online for culinary purposes.
Katherine
I LOVE how few ingredients there are in this!! Broccoli cheese soup is one of my go-to ways to get the kids to eat their veggies 😉
Lisa
I just made this for dinner and omg this is awesome stuff! Even my dad who is not on Keto loved it!
Paleoglutenfreeguy
OMG, this is a big bowl of comfort! So great!
ChihYu
I love soup! Thank you for this recipe that makes comfort food low-carb!
Jean
Taking me back to my childhood. So comforting and delicious!
Toriana
Can you use frozen broccoli florets instead of fresh, and if so should I simply let the broccoli florets thaw out overnight or cook it by way of boiling beforehand? Or would It be okay to cook it ( in its frozen state) in the pot with the other ingredients? Thanks in advance for your reply!
Maya | Wholesome Yum
Hi Toriana, Yes, you can make this broccoli cheese soup with frozen broccoli. You don’t have to thaw them, just add them to the soup frozen. They will thaw and warm as it cooks.
Sandra Bodnar
I used frozen and it worked out just fine. I didn’t thaw it out first either.
Meri Kieffer
I have made this recipe twice wanting each time for it to turn out perfect but BOTH times my cheese has clumped terribly. I actually threw it away the first time because I know of nothing to do to eliminate the clumps of cheese. In trying it a second time I was certain that if I took extra time and even watched the video that it would turn out, but IT DID NOT. I don’t know what else I can do to make sure it doesn’t clump. I await your quick reply as I do follow you and so many of your recipes sound tempting and delicious. I make a lot of soups as it’s a preferred dinner item for my husband. He has trouble chewing meats so I almost always have home made soup on hand. Thank you.
Wholesome Yum L
Hi Meri, I am so sorry to hear you had issues with clumping. Try these tips and see if that helps:
1.Make sure the temperature is not too hot. This is super important! The heat should be very low when adding the cheese. If it’s too hot, the cheese can seize and clump.
2. The broccoli florets should be small. The cheese tends to stick to larger pieces more.
3. Use pre-shredded cheese OR add a de-clumping agent. The recipe works best with pre-shredded cheese that comes in a bag. If you shred a block of cheese yourself, or if your shredded cheese already seems clumpy to begin with, toss it with a little arrowroot powder or cornstarch first, before adding to the soup.
3. Add only a little cheese at a time. If you dump all the cheese in at once, it will clump more.
4. Stir, stir, stir! Keep stirring as you add the cheese.
6. Backup plan #1: Puree it! If all else fails, just throw the soup in a blender (or use an immersion blender).
7. Backup plan #2: Remove the broccoli first! Thank you to a reader for suggesting this. If you’d like, you can scoop out the broccoli florets before adding the cheese and set them aside. A large slotted spoon works best for this. Melt in the cheese, then add the broccoli back in afterward.
Cherie Hobday
How many serves per recipe
Maya | Wholesome Yum
Hi Cherie, The number of servings is on the recipe card above.
Elizabeth Courville
Very easy to make and oh, so delicious. I used my immersion blender after the broccoli was cooked so I had a creamy texture.
Patricia L Stevenson
I have made it several times now. It is a family favorite for sure!
Donna M
I just made this today! Easy and delicious. The only alteration I made was that I roasted the broccoli in the oven with a dusting of olive oil for about 15-20 mins at 390— I like the caramelized flavor. Thanks so much for your recipes– by far my favorite site to go to for recipes!
Kay Ross
Woknderful Soup and so easy. No problems with this recipe. I will make it often.
JOANN
Added more cheese for a thicker soup – tastes great!
Darla
This soup was amazing and so easy to make. I used Velveeta shreds instead of cheddar because it melts better. My family said “that’s a keeper!”
Gwen Mays
So simple and delicious!! I added in a half cup of shredded pepper jack cheese at the end. It was the best Broccoli Cheddar soup I’ve ever had. Also added in shredded carrots and chopped onion with the garlic.
Jessica
This was such a delicious soup! I followed the basic recipe with success. I hope I’m not being redundant or have overlooked the answer anywhere. Could you share the best way of freezing and thawing this soup?
Maya | Wholesome Yum
Hi Jessica, I added this to the post above. Thanks for asking!
Toni
Best soup I’ve ever made (& tasted) I blitzed it with a stick blender so thick & smooth. Gorgeous XX
Ronni
I made this soup and my cheese stuck to my broccoli and made it very chewy :(. I followed all the instructions but I don’t know What did I do wrong?
Maya | Wholesome Yum
Hi Ronni, I have a ton of tips on this in the post above.
Marissa
Hi Maya
I just came across your recipe here is South Africa & I am making it tonight already went out to buy all the ingredients. I am adding crispy bacon on top ( not to much because of the saltiness of it as you have mentioned )
However in SA we don’t get broth, its called stock that comes in a little tub and you then mix it with water and add it in. So I took the vegetable one to mix in 🙂
I am so excited to try this!
Peyton
I’m trying this tonight! Can not wait!
I couldn’t find the measurements for the ingredients though. Could you tell me where to find them?
Maya | Wholesome Yum
Hi Peyton, The measurements are on the recipe card above. If you have an Apple device, make sure Safari reading mode is turned off, which seems to break the ingredients list.
LuluVegan731
Hi, I can’t have dairy right now but this soup looks so so yummy. Can I substitute the heavy cream for coconut cream and use vegan cheese?
Maya | Wholesome Yum
I haven’t tried that, but it might work. Let me know how it goes for you if you do that.
James Roberts
I made this today and paid attention to all of the comments. I cooked everything then removed the broccoli and blended half of it. I added the cheese at low temp, a little at a time and it melted easily. I used finely shredded cheese from the bag. Added back the broccoli and it was as thick as I hoped it would be. I used low sodium broth and it did not seem salty. Could use some herbs and spices to make the flavor pop, but I don’t know which ones. Any suggestions would be appreciated.
Jeanette Fletcher
This was very good just by the recipe. I then added turmeric and onion powder and even better. No extra salt needed.
Ann
Made this tonight. AMAZING!
I thickened with coconut flour and I used 8 cups of shredded cheese and added bacon bits when serving.
Love love love!
JoAnn
Easy and good!
Chrissy
I made this recipe exactly but it only yielded 5 and a half cups. Did I do something wrong? Tastes great but just didn’t make as much as I thought it would
Wholesome Yum A
Hi Chrissy, I’m not sure what happened here. Perhaps the measurements for broccoli or cheese were lower than the recipe called for?
Beverly. Thompson
Can I do this in slow cooker?
Maya | Wholesome Yum
Hi Beverly, Yes, the slow cooker version is a free subscriber exclusive in the members area – you can use the form at the top of the post to sign up.
Jelka
Hi Maya,
The recipe is so easy to follow and to make my own. I just added some sriracha sauce to spice it up a bit. I took your suggestion and used the bone broth that I happen to have cooking on the back burner. However, I found the bone broth to be too powerful and the soup took on too much of a broth flavour. I could fix that for myself easily with more sriracha but that did work for my husband who doesn’t like hot spice foods. 🙁 I would add some water to the broth to water it down next time.
Thank you for the easy recipe. 🙂
Jill
Not sure how this recipe has so many 5 stars. I was concerned when I noticed the recipe has cheese added last but assumed with so many stars the cheese would blend well. I even read the tips in the text but adding the cheese last was a complete nightmare. Cheese stuck to the spoon and all over the bottom of the pan. What a mess to clean!
Denise Duquette
This recipe calls for heavy cream! Is it the same as whipping cream? What percentage of fat is heavy cream? Will 18% of cream acceptable?
Maya | Wholesome Yum
Hi Denise, Yes, that’s the same thing. Typically heavy cream (or heavy whipping cream) is 36%, but since this is soup and you are not whipping it, it’s not a big deal if you get one that is a lower percentage.
Jim
I really liked the flavor but when I saw the finished product I immediately doubled the amount of broccoli. Just not enough for me. I see reading the reviews the idea of adding bacon and probably will next time. Overall, though, thank you for a simple, tasty recipe. Thumbs up!
Charla M.
I typically make the recipe as written the first time but I decided to add some diced onion and jalapeño I had on hand, I added them with the garlic. This soup was fantastic! I also added a bit more cheese (1/2 cup) and will probably add a bit more next time. Thanks so much!!
Christiane
Delicious, perfect for this cold day in Canada!
Victoria Wojciechowski
I just made this simple broccoli soup and it is delicious! I blended the soup to make it smoother and then added some cooked turkey. Our 17 year old who doesn’t like broccoli loved it! This will become a regular in our house. Thanks for another great recipe!
Marjie
Quick, easy and delicious! I sautéed the garlic in butter, added a few drops of Tabasco and some salt & fresh ground pepper!
Rosa
I made it for the first yesterday for work and everyone loved it! It was easy, quick and delicious! I will be making it again!
Karen
Made this yesterday. Thin so did the suggested blending to thicken. This soup needs some love as it has a bland taste – I set it aside after half of a bowl.
Asulvi
This recipe is delicious, but I had such a hard time with the cheese. I followed the steps above to make sure the cheese melted correctly, used pre-shredded cheese, etc. Tried to purée it in my blender, and just ended up with a HUGE ball of cheese stuck around the blades. I threw the cheese ball away and kept the soup. Still delicious. Hopefully it’ll work out for me better next time!
Rebretta
Love it! Mine turned out great. I did take the broccoli out before adding the cheese just in case. It went perfectly! It said 8 servings but mine made 6 cups exactly. I used fresh bagged broccoli florets so maybe the water content was low. I froze the soup in individual servings and will have some crunchy bacon on standby!
Alex
I don’t know if anyone else had issues with the soup being thin and watery. I put in flour and I tried corn starch. It was only after it sat in the fridge for a couple of days did it thicken up but even that was slightly. It was good but watery.
Maya | Wholesome Yum
Hi Alex, There are tips in the post above for ways to thicken the soup.
Pam salter
I used rice broccoli instead. Yummy and easy
Maureen
LOVE IT !! We don’t like large chunks of broccoli blended it. Thank you!!
Mandy
This soup was so delicious! I was pleasantly surprised (thrilled). I used less of the broth, and it was nice. Thank you!
Stephanie
I thought I would share a few modifications I made to this recipe- I boiled the broccoli in a separate pot and drained it. To the broth/garlic mix, I boiled store-bought riced cauliflower. After adding the cheese, I threw it in my blender and the riced cauliflower thickened it. I then added the broccoli in. Thank you for this easy recipe!
Suzanne Macdonald
I know this is probably a dumb question but do you cook the broccoli first or does it go in raw? 🙁
Maya | Wholesome Yum
Hi Suzanne, No worries, happy to help! It goes in raw.
Sharon
Can you reheat this in a crock pot on warm setting?
Maya | Wholesome Yum
Hi Sharon, I haven’t tried but you definitely can – what a great idea!
Robin
Loved this recipe! I added corn starch to the cheese, just a little, and used my immersion blender to mix. It turned out creamy and thick and delicious!! The best thing? I had hot fabulous cheesy broccoli low carb soup in less than 30 minutes!!!!! I cooked the garlic and onion in butter which and even more flavor. Yum. I’m loving the Keto lifestyle! Thank you so much!
Heather C.
Thank you so much for this recipe! I am keto but the rest of my family is not and everyone will eat this! We add a few bacon bits and extra cheese to top off our servings. Delicious!
Rodney
This is the BEST broccoli soup I’ve made. And so easy with only 5 ingredients. Please follow Maya’s advise and DON’T add salt. I did thinking, how can you cook without salt? Wrong. There is enough salt in cheese and broth. I did use 4 cups of cheese. Thank you.
Stacey
Sounds delicious! How many total servings is this soup?
Maya | Wholesome Yum
Thank you, Stacey! The number of servings is on the recipe card above.
Emily
This soup is soooo good!! I was craving panera and this hit the spot!!! Will make again!!
Marilyn Fish
I have made this soup several times. It is delicious! I use my immersion blender to make it smoother. I did not have to add a thickener. I think I will try the combination of cauliflower and broccoli next time as some have said in their comments. The addition of some ham sounds appealing as well. Thank you everyone for your suggestions.
Joell
I use this recipe all the time!!! Either cauliflower or broccoli. Everyone that has tried it LOVES IT! I make NO modifications. Exactly as is! PERFECT!
Marie
Delicious. After cooking it, I put it in my Ninja blender for a smoother texture and to thicken it (personal preference). Perfect mug sipping for my Midwest winter day.
Lin
Does this reheat well?
Maya | Wholesome Yum
Hi Lin, Yes, it does. Stir while reheating and don’t get the heat too high to avoid seizing the cheese.
Elizabeth Vigil
I didn’t have to add anything more than the original recipe as a thickening agent. This soup is delicious. I will be making this recipe often.
Teresa
Thank you for the recipe. I am wondering how much is a serving?
Maya | Wholesome Yum
Hi Teresa, A serving is 1 cup.
Lisa M
so good. I added the cheese a handful a time and didn’t have any problems!! I used low sodium broth.
Vicki
Has anyone ever tried swiss cheese instead of cheddar?
Maya | Wholesome Yum
Hi Vicky, I haven’t. Let me know how it goes if you do!
Emily
This was the first time I have ever made soup, so I was VERY nervous. It turned out AMAZING and it didn’t break the bank 🙂 I made it with homemade red lobster biscuits and my boyfriend and I absolutely loved it. Thank you for the recipe!! I did exactly as you said by adding corn starch and it made it thicker and creamier. Will do this again.
D'Andre
Very easy to make. Pretty tasty however, I would decrease the garlic to maybe 2 cloves. I also added some salt to my individual bowl
Valarie
I have made this broccoli cheese soup many times. I have a holiday party and wanted the Crock Pot version. I signed in for the Crock Pot version and I still have not gotten/found the keto broccoli cheese soup recipe. I have tried everything. This is very frustrating.
Maya | Wholesome Yum
Hi Valarie, I’m glad you like the soup and would love for you to have the Crock Pot version! If you already signed up, you can find step-by-step instructions in the Help area here.
Deanna
Hi Maya! I make this all the time. It’s a family favorite. Just wondering as I’ve been a subscriber for awhile and I’ve never had access to the crockpot version. How can I get it?
Maya | Wholesome Yum
Hi Deanna, I’m so glad you like it! If you are a subscriber you have access to the Crock Pot version anytime in the Members Area. If you aren’t sure where to find it, check the Help articles here.
Ann Ezell
I have followed all the instructions and still don’t get the broccoli soup slow cooker recipe!
Maya | Wholesome Yum
Hi Ann, Please check the Help articles here for accessing your bonus recipe in the Members Area.
Elsa
I was afraid of the soup not being thick enough and wanted to make a double batch. So I doubled all of the ingredients expect for the two liquids. For those, I did 4 cups of each (broth and cream). It turned out great.
Stacie Chapman
I had no problems cooking it. Just what I needed on a cold day!
Xan
Love it! It’s just delicious! I add a tbsp of cream cheese and bit less chicken broth and blend it as you suggest to make it a bit more thick, and it was just perfect in flavor and consistency. I follow some of the comments below before adding the cheese I let it broil a couple of minutes stiring constantly, then I add very slooowly the cheese and stir, stir, stir so that everything melted evenly, and it did. Thanks for the recipe!
Amee Estevez
This is my favorite all time soup (keto or not)! It’s easy, super tasty and very filling! I love the creamy taste and the cheesy goodness. I usually add carrots and diced ham, which doesn’t increase the carb count by much. I plan to make this (again) next week!
Dezeray
Oh my goodness. I am NEVER the one to comment. But this is the most simplest, easiest, yummiest brocolli soup ever!
I added black pepper and cornstarch to thicken and add a bit of flavor. I also blended the soup at the end for my little picky one and served it with garlic bread! Best combo ever. By far fav dish right now. Thanks so much!
Karl Stansell
Is there a pressure cooker version of this recipe?
Maya | Wholesome Yum
Hi Karl, Not yet, but I do have a slow cooker version, which is an exclusive for email subscribers. You can get it by signing up using the form at the top of the post.
Monica
That soup was delicious!! I followed your instructions and had no problems at all. Thanks so much for this great recipe.
Daphne
Had some trouble melting the cheese even blended some but it had great flavor my whole family loved it
Sandra
Maya:
Thank You for posting this recipe!
Since the weather has changed to being winter around here, I’ve decided to start making soup for the family. This one will be my 1st venture into making a Keto soup. Haven’t made this yet, so won’t give it a rating. (Bet it will be a 5 star rating; all of us like broccoli).
Will return with a rating soon. Also will try some of the other Keto soups here as well.
Desiree Bell
This sounds amazing and will be trying it tonight. My only issue is that I only have frozen broccoli. Would that change anything with the recipe?
Maya | Wholesome Yum
Hi Desire, The cook time might vary a bit but otherwise frozen broccoli will work fine!
Marie
I used an organic frozen broccoli from the local store. No chopping or cutting. Easy and delicious.
Kim
I had a hard time getting the cheese melted, I continued on a slow simmer for almost 30 min and it was left in chunks.
Maya | Wholesome Yum
Hi Kim, Check the post above for tips about this!
Leslie
Made the broccoli cheese soup. The liquid part is delicious. The cheese clumped to the broccoli and bacon. I took it off of the heat before stirring the cheese slowly? How can I remedy that next time?
Maya | Wholesome Yum
Hi Leslie, Check the tips in the post above to remedy the clumping issue.
avondarcye
We love this soup we like soup with a little heat so we used pepper jack cheese. This time I roasted the broccoli, saved a few pieces and pureed the rest with some broth. I also sauteed the garlic in some butter-decadent delicious soup
Maya | Wholesome Yum
I am so happy you liked the soup! Thank you!
Lisa Martin
Can you freeze?
Maya | Wholesome Yum
Hi Lisa, Yes, you can, just reheat slowly and stir often.
Diana
So simple and delish!!!
Just like you said. And the tips on thickening and low heat to prevent clumping is spot on. I’ve cooked for years and never knew why cheese sauces sometimes turned out great and sometimes they clumped. Thanks for the tips.
Maya | Wholesome Yum
Thank you so much, Diana! I’m so glad the tips were helpful.
TT
Hello. Have you tried freezing the soup?
Maya | Wholesome Yum
Yes! You can definitely freeze it.
Christine
This soup was delicious!. Along with the garlic I sauteed onions and celery. For thickening I added a can of cream of chicken,which I know doesn’t follow the keto diet but it gave the soup a real creamy flavor. Thank you for the recipe.
Maya | Wholesome Yum
Thank you for sharing, Christine! I’m glad you liked it.
Stephanie Ray
Soooo amazing!! I’ve been Keto for 6 months, before that I did low cal/low fat diet so I haven’t had Panera broccoli Soup for a couple years… I made this soup tonight and I’m a happy girl!! I followed your recipe, added 1/4 tsp of Xanthan gum! So simple and so delicious!! ❤️
Maya | Wholesome Yum
Thank you so much, Stephanie! I’m glad you liked it.
Kelli Pidde
Do you puree it before or after adding the cheese?
Maya | Wholesome Yum
Hi Kelli, If you’re using an immersion blender, you can puree it before and then again as you add it to help it melt.
Marla
This soup was very good and super easy! I almost ate 4 servings myself. I used Jim’s way of melting the cheese and the texture was perfect. I have some left for lunch tomorrow. Thanks for sharing.
Maya | Wholesome Yum
You are welcome, Marla!
Donna Urff
This was a delicious recipe. I like to eat healthy but am not Keto or low carb. The proportions of ingredients were perfect. I only made a few changes that worked for me. I never like to boil dairy so I boiled the broccoli in the chicken broth until tender. I puréed the broccoli and chicken broth and reduced the heat heat and added cream. Added the cheese very, very slowly while stirring. Thickener is not necessary. If you want it thicker, use more cheese. This is a great example of keep it simple. This is a soup that can stand up to “fancy” company!
Maya | Wholesome Yum
Thank you so much for sharing, Donna! That sounds like a great method to make the pureed version.
Jim
The first time I made this, the cheese and broccoli really clumped together. Probably because I like a REALLY sharp cheddar, and grated my own from a block(?).
Anyway, this was my solution — put broccoli and broth on first in a separate pan. Sautéed the garlic in a little butter, then added cream. Broccoli was done at this point, so I added 1/2 to 3/4 of that liquid, leaving out the broccoli. Melted in the cheese, then added the remaining liquid/broccoli.
It was SO GOOD!! Added to my recipe lineup!!
Maya | Wholesome Yum
Thanks for sharing with us, Jim! I am happy you liked it!
Fiona
How long would you say this would keep for in the fridge?
Maya | Wholesome Yum
Hi Fiona, Probably about 5 to 7 days.
Laura R
I’m making this tonight after it became my go-to soup recipe last year! It’s just so good and so easy and I always make a double bath so I have leftovers! My whole family loves it! Also- I made it for a teacher luncheon at my twins’ school last winter and this soup got more recipe requests than any other homemade soup served there! Thanks for this “keeper!”
Maya | Wholesome Yum
I am so happy you liked it, Laura! Have a great day!
Krista
What about almond flour to thicken?
Maya | Wholesome Yum
Hi Krista, Unfortunately almond flour doesn’t work as a thickener. The reason regular flour works is because of the starch in it, which almond flour does not have.
Sloane
Tried my best to follow the instructions and got a clumpy mess. BUT the next night, I drained off the liquid, added about a 3/4 C of heavy cream and 3/4 C shredded cheese. It was so perfect!!! Thick like Panera!! Maybe I will try less broth, more cream next time! Thank you for the recipe!!
Maya | Wholesome Yum
Thank you for sharing, Sloane! I’m glad you found a way that you liked.
Dale
Can this be put in the freezer for future?
Maya | Wholesome Yum
Hi Dale, Yes, you can, just reheat slowly to prevent curdling. There’s some chance it might separate or clump after freezing, so if that happens you can just puree the whole thing once it’s warm.
Kenda Townsend
Hi! I really want to make this today, but the only cheese I have on hand (shredded) is a Mexican blend from Walmart. I think is a combo cheddar, Monterey Jack, Asiago mix. Would this work?
Maya | Wholesome Yum
Hi Kenda, Yes, that should work fine!
Jamie E Adams
Can I add some cream cheese too?
Maya | Wholesome Yum
Hi Jamie, Sure, you can!
Myndi Y Chinn
The only thing I added was an onion.
Maya | Wholesome Yum
Thanks for stopping by, Myndi!
Joel
Wow – So good! My 10 year old son summed it up best when he said “Dad, this soup even makes broccoli taste good” – he normally hates broccoli. Thanks for the recipe.
Maya | Wholesome Yum
I love to hear that, Joel! Thanks for stopping by!
Sarah W
This was exactly what I needed for this chilly fall day. I had some problems with my cheese clumping but I also did not follow the tip to remove the broccoli first. Still, I have no regrets. What am amazing find. Thank you
Maya | Wholesome Yum
I am so happy you liked the soup, Sarah! Thanks for stopping by!
Julie Banerjee
Delicious! Really well explained and I appreciated the different customizations offered.
Maya | Wholesome Yum
I am so happy you liked the soup, Julie! Thanks for stopping by!
Cameron
Quick tip: don’t use generic cheddar cheese for this recipe. It doesn’t melt properly and sticks to the broccoli.
Maya | Wholesome Yum
Hi Cameron, You can check the post above for tips on saving it.
Angela
Hi Maya, I hope you are well.
My query is, can I use frozen cauliflower and broccoli? Preferably thawed.
I have a lot of frozen veg in my freezer which I need to use up.
Thank you, and keep up your good work.
Maya | Wholesome Yum
Hi Angela, Yes, you can, but it’s better not to thaw it first.
Colette
How can I make this a single serve recipe? Thank you!!!
Maya | Wholesome Yum
Hi Colette, You can change the number of servings right on the recipe card – just enter the number you want and the amounts of other ingredients will adjust.
Melanie
Can someone please help me? I’m not sure what they mean by heavy cream. Can’t you given me brands or exact name of one? Please and thank you!
Maya | Wholesome Yum
Hi Melanie, You’ll find heavy cream at the grocery store next to the milk, especially close to the half & half. Often times the carton says “heavy whipping cream” (not to be confused with “whipped cream” in a can). Any brand is fine.
LynnM
Every single time I make this soup, my mouth does a happy dance! The only broccoli cheese soup I make any more. Thank you for a delicious recipe!!
Maya | Wholesome Yum
I am so happy you liked the soup, Lynn! Please come back soon!
Lori Dee
Definitely a five star soup!
This was incredibly easy and quite a forgiving recipe! My cheese mixed in super easily. I just turned off the heat and whisked the cheese in half a cup at a time as you recommended. I had a hunk of sharp cheddar left over so I shredded it and it mixed in as easily as the bagged cheese! I haven’t enjoyed making anything as much as I enjoyed making your healthy Keto soup. I am so sorry people had trouble with it seizing because it was so easy, but maybe I didn’t heat it as high. All I did differently was to use more garlic (I had extra to use up) and saute it in 2 Tb. Kerrygold butter before adding bone broth and cream, and it was super easy from there!
Thanks again! You have a loyal follower now!
Maya | Wholesome Yum
I am so happy you liked the soup, Lori! Please come back again soon!
Rhonda
I love this site and all the wonderful recipes and info! But the site is so hard to navigate. I can’t even get to where I’m going and when I search for something, nothing happens at all. The content is amazing, and I wish it was easier to get to. As it is, I just sit and wait on it to keep moving. Thank you for all the awesome keto recipes and all your knowledge!
Maya | Wholesome Yum
Hi Rhonda, I’m so sorry you’re having issues navigating. Please contact me at the form here and I’d be happy to try to help identify what the issue is.
Rita Morrow
I made a few adjustments, I added 1/2 tsp salt, a good shake of red pepper flakes, and a few grinds of black pepper. Delicious! My son asked for bacon to crumble on top which worked very well.
Very easy and pretty quick.
Maya | Wholesome Yum
I love that you added bacon, Rita!
Andrea Parkman
Hot in Atlanta! Just made it for lunch for the week and it was spot on! I used 4 cups of pre-shredded cheese to thicken it and I added parsley and fresh black pepper! Panera bread I still love you but I can save time and money by doing it myself. It taste great and I definitely will make this again.
Maya | Wholesome Yum
I am so happy you liked it, Andrea! Thanks for stopping by!
Janine Wu
I signed up for your ebook and subscribed to your emails so that i could get the crockpot broccoli and cheese soup recipe as it was the only way to get the recipe. After having to jump through hoops and follow links I still can’t find the recipe. Why make it so difficult? Where is the recipe? I tried to search for it and was linked to 100 lunch recipes! I scrolled through them all and didn’t see what i was searching for. I enjoy your recipes but this is ridiculous!
Maya | Wholesome Yum
Hi Janine, I provide hundreds of recipes for free on my website without any subscription. A few of my recipes are exclusives for my subscribers – which is also free. If you signed up, you’ll find these in the Members Area. Hope this helps!
Stephany
I felt like it was a little too much cheese, but it was still amazing! Was just as good as soup at a bakery here! Thank you for the recipe.
Maya | Wholesome Yum
I am happy you liked it, Stephany! Thanks for stopping by!
Jenny
Mine turned into a clump of cheese in the bottom of the pan with juice on top. Sorely disappointed.
Maya | Wholesome Yum
Hi Jenny, I have lots of tips to address this in the post above.
Michelle
This soup is very good tasting. I did have issues with the cheese clumping so ended up pureeing it all. I’m wondering how to store the soup and if the cheese will clump once cooled off?
Maya | Wholesome Yum
Hi Michelle, I’m glad you liked the pureed version. You can store it in the fridge or freezer. It does separate but you can reheat it while stirring frequently until smooth again.
Charlene Bennett
Just tried this recipe tonight……OMG it was great! I did substitute flake garlic for the cloves and I added a 1/2 teaspoon of flour to thicken it just a little. Thanks for sharing!
Maya | Wholesome Yum
I am so happy to hear that, Charlene! Please come back again soon! Have a nice day!
Kate
I tried downloading the Crock Pot recipe but it never showed up. Any way it could just be emailed to me another way? I’d love to try this!!
Maya | Wholesome Yum
Hi Kate, The Crock Pot recipe is an exclusive for subscribers and can be found in the Members Area. The link to sign up or access the Members Area is at the bottom of every subscriber email. Hope that helps!
Cynthia
I read every comment and the tips before even watching the video. Followed everything to the letter and ended up with clumps of cheese around the broccoli and basically all over the bottom of the pan. It wasn’t stuck to the bottom of the pan, it just never blended in all that well to the soup itself. Additionally, I think the recipe is a little bit bland, although very salty. Sorry, this particular recipe is just not for me.
Maya | Wholesome Yum
Hi Cynthia, Try blending the soup, that should help!
Megan
I am new to Keto and I just made this recipe for the first time last night. It’s SO GOOD. Thank you for sharing it!
Maya | Wholesome Yum
I am so happy you liked it, Megan! Thanks for stopping by!
Nancy Cooley
This soup is super delicious and simple. I used frozen broccoli since that’s all I had. It’s a bonus that it’s keto friendly. It comes out just like the picture above.
Maya | Wholesome Yum
I am so happy to hear that, Nancy!
Sandi Bosanquet
Is this broccoli and cheese soup recipe for one serving? Does it keep in the fridge to reheat? Do you have the carb amount for this recipe?
Maya | Wholesome Yum
Hi Sandi, The recipe makes 8 servings (8 cups). You can keep it in the fridge, and stir well when reheating to make sure it doesn’t separate. The nutrition info, including carb count, is on the recipe card above as well.
Andrea Stevens
Any ideas on how I could make this in the Instant Pot or pressure cooker?
Maya | Wholesome Yum
Hi Andrea, Sorry, I haven’t tested that yet. If you do, you’ll need to add the cheese only afterward. Let me know how it goes if you try.
Alli
Just made it, SUPER yummy, and your tips for melting the cheese worked perfectly.
Maya | Wholesome Yum
I love to hear that, Alli! Thanks for stopping by!
Sandra
Can I freeze this soup to so it is basically ready for next time?
Maya | Wholesome Yum
Hi Sandra, Yes, you can! Afterward, heat it slowly and stir frequently so that it doesn’t separate.
AJ
Loved it!! Will purée it to make it thicker!
Maya | Wholesome Yum
Great idea, AJ! Thanks for stopping by!
Ellen V Crockett
I made this today and it is very good!
Modifications:
I sauteed the garlic and about 2 TB of finely chopped onion in about 2TB butter.
Added 4 c chicken broth (one box).
Added about 1 c of broccoli stems cut in small pieces – bring to boil and cook 10 minutes.
Use imersion blender to blend almost smooth.
Add 4 c florets and simmer about 10-12 minutes.
Remove florets and stir in the cheese in small increments until all melted.
Put florets back into soup and season to taste with salt and pepper.
Maya | Wholesome Yum